Cannabis-infused Recipe: Thanksgiving Stuffing

November 20, 2021   |   By "Aunt Sandy" Moriarty

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Stuffing for Dizzy Bird


  • large skillet
  • meat thermometer
  • large bowl


  • 1 cup Aunt Sandy's 10x Cannabutter
  • 2 cups finely chopped onion
  • 1 cup finely chopped celery
  • 10 cups, lightly packed small bread cubes for stuffing
  • ½ cup fresh parsley, minced
  • 1 tablespoon dried sage
  • 1 tablespoon dried thyme
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • 1 cup chicken stock


  • In a large skillet, sauté the cannabutter, onion and celery over a medium heat until the onion looks translucent, about 10 minutes.
  • Remove the skillet from heat and stir in the bread cubes, parsley, sage, thyme, salt, black pepper, nutmeg and cloves. Stir well.
  • Put the mixture in a large bowl.
  • Add 1 cup of chicken stock, a little at a time until the stuffing is moist but not too wet.
  • Spoon the stuffing into the turkey.
  • Stuffing is done when the turkey is done.

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About "Aunt Sandy" Moriarty

Aunt Sandy is widely known as the first published author and teacher of cannabis cooking. For years, Sandy has taught the Methods of Ingestion class at the famed Oaksterdam University in Oakland, California. Her cookbook, Aunt Sandy's Medical Marijuana Cookbook, is published by Quick Trading Publishing Co. and is a #1 Best Seller on Amazon. A Contributing Editor for CULTURE Magazine -- writing recipes for each issue--Sandy can also be heard on KVMR radio out of Nevada City (CA) on The Patricia Smith Show.

All posts by "Aunt Sandy" Moriarty